Mozzarella Baked Spaghetti
8 ounces uncooked spaghetti, broken into thirds
1/2 cup milk
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound Johnsonville® Mild Italian Links
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) tomato sauce
1 to 2 cups (4 to 8 ounces) shredded part-skim mozzarella cheese
Preheat oven to 350°. Cook spaghetti according to package directions.
Meanwhile, in a large bowl, beat egg, milk and salt. Drain spaghetti; add to egg mixture and toss to coat. Transfer to a greased 13×9-in. baking dish.
In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
Bake, uncovered, 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 6-8 servings.
Recipe found here: Mozzarella Baked Spaghetti